ramyaramesh3007Try these spicy enoki mushrooms – tender, umami-packed and coated in flavourful gochujang sauce. Pair these with rice for the perfect quick meal!
These spicy enoki mushrooms are a flavourful, umami-packed dish that’s quick and easy to make. Their delicate, stringy mushrooms make it easy to absorb the sauces and the texture makes it chewy and delicious. You can pair them with rice or on top of noodle bowls for the perfect balanced meal.
I also love how they look like noodles so they’re easy to slurp and eat by themselves too. If you can’t get enoki mushrooms, you can also use shredded oyster mushrooms, shimeji mushrooms or a mix of many different type of mushrooms for the most umami dish.
To add some protein, you can also add in some fried extra firm tofu. Adds to the texture and flavours too! You can also add tempeh or vegetables like zucchini, potato, eggplant and sweet potato.
Ingredients You Need
- enoki mushrooms – but you can also use other types of mushrooms.
- aromatics – white part of scallions, minced garlic
- spicy sauce – gochugaru, gochujang, agave syrup, light soy sauce, rice vinegar, water, toasted sesame oil
- garnish – green part of scallions, red chilies, toasted sesame seeds
Gluten free substitutions: Instead of gochujang, use sambal or chili paste. Use gluten free soy sauce / tamari or coconut aminos.
Allium free substitutions: Use allium free chili paste or sambal. Omit garlic and scallions. Instead, add a pinch of hing to the sauce.
Spicy Gochujang Enoki Mushrooms
Ingredients
- 1 pack enoki mushrooms
- 2 scallions white part
- 3 cloves garlic
- 1 tbsp gochujang
- 1 tbsp gochugaru
- 1/2 tbsp agave syrup
- 1/2 tbsp light soy sauce
- 1/2 tbsp rice vinegar
- 1/3 cup water
- 1-2 tbsp toasted sesame oil
Garnish
- 2 scallions green part
- toasted sesame seeds
- 1 red chili
Instructions
- Trim the root ends and separate the mushrooms. Rinse lightly and pat dry.
- Chop garlic and scallions.
- In a small bowl, mix gochujang, gochugaru, light soy sauce, rice wine vinegar, agave syrup and toasted sesame oil.
- Heat oil in a pan over medium heat. Saute garlic and scallions for 1-2 minutes.
- Pour gochujang sauce, water, mix and let it sizzle. Place enoki mushrooms neatly on the pan. Close the lid and cook enoki mushrooms for 5 minutes.
- As they're cooking, spoon the sauce over the mushrooms. Add more water if sauce becomes too thick. Stir-fry for another 2-3 minutes until coated and slightly caramelized.
- Sprinkle with green onions, toasted sesame seeds and red chilies. Serve hot with rice, noodles, or in lettuce wraps. Enjoy!